These gourmet ice pops aren't just delish treats for hot summer days—they're also health food on a stick

Thai Iced Coffee
Antioxidant-packed java may help ward off diabetes and some forms of cancer--and keep your mind sharp. Adding cardamom to the grinds while brewing gives this cool dessert a spicy kick.

Boil sugar and water in saucepan, stirring until sugar is dissolved. Remove from heat and add almond extract. Combine syrup with remaining ingredients. Distribute into ice-pop molds, add sticks, and freeze for 8 hours.

Fill a fourth of each ice-pop mold with a layer of cantaloupe and put in the freezer for 1 hour. Set remaining mixture aside. In blender, combine honeydew with remaining lime juice and honey. After cantaloupe layer has set, add a layer of honeydew. Freeze for 1 hour. Add one additional layer of cantaloupe and then honeydew, allowing pops to set in the freezer for 1 hour between each layer. After pouring the final layer, insert sticks and freeze for another 4 hours.

Pomegranate Swirl
These pleasingly tart frozen treats manage to pack three whole grams of protein into a 50-calorie serving. Plus, yogurt is full of bone-building calcium.

8 oz pomegranate juice
1/2 cup plain 2% Greek yogurt

Fill two-thirds of each ice-pop mold with pomegranate juice. Add enough yogurt to fill the molds to the top, about 2 tablespoons per mold. Slide a knife or chopstick into each mold and swirl until a pattern forms. Insert sticks and freeze for about 8 hours.

Blueberry-Lavender Lemonade
Blueberries, especially the wild kind, have among the highest antioxidant count of any berry. And pairing them with an aromatic floral herb like lavender gives these pops a decidedly summery flavor.

Bring sugar, lavender, and 1/4 cup water to boil in saucepan, stirring until sugar is dissolved. Remove from heat and steep for at least 30 minutes. Combine remaining water with lemon juice. Strain lavender from sugar syrup, add syrup to lemon water, and mix well. Evenly distribute into ice-pop molds, filling each about three-quarters full. Drop several blueberries into each mold, until the liquid reaches the top. Insert sticks and freeze for about 8 hours.

Place 2 cups of whole strawberries in a glass or plastic bowl with 1 tablespoon basil. Top with sugar and balsamic vinegar. Toss and let marinate for 1 hour. Slice remaining strawberries and set aside. In blender, puree strawberry-vinegar mixture until smooth. Add strawberry slices and remaining basil. Mix well and pour into ice-pop molds. Insert sticks and freeze for about 8 hours.